Before dinner, it is possible to visit the small wine cellar and walk through the vineyards, also suitable for people with disabilities. Afterwards, dinner will be served in the middle of nature.

PRODUCTS

The wines of the Oltremare winery come from a generous and fertile land, which gives them a unique taste, capable of conquering even the most demanding. The production is carried out respecting a modern method of cultivation and production, but at the same time attentive to traditions.

The wines are as follows:

• Cabernet - Sauvignon vine, native to the French region of Bordeaux, is one of the most widespread grape varieties in the world. The Sardinian Cabernet is a ruby red wine, intense, with a persistent scent and evident fruity notes, ideal for meat and cheese dishes
• Aglianico is a well-known red grape variety, mainly cultivated in southern Italy. The Sardinian vine, which develops in mainly sunny climates, allows to obtain a wine with a marked acidity, making it perfect with dishes with a strong taste, based on roast or braised meat
• Merlot grape variety is one of the most popular and widespread red berried varieties in the world. The Sardinian Merlot is a soft and harmonious wine, which goes well with first courses based on meat sauces or main courses of white and red meat roasted, grilled or with roasted meat
• Chardonnay is a white grape variety, international, cultivated in all areas of the world. Sardinian Chardonnay has fruity notes and a balanced acidity, ideal especially for fish dishes

COMPANY

Oltremare Island is not the classic Sardinian wine cellar, but it is first and foremost a family story. Following the purchase of a vineyard on the border between Sassari and Alghero, Cabernet, Chardonnay, Merlot and Aglianico are being produced: The result is a winery that in just a few years has become a benchmark in the production of quality wines in Sardinia.

DINNER

The dinner served during the experience includes a typical Sardinian menu based on local products and the local vegetable garden, available according to seasonality: hors d'oeuvres with cold meats and cheeses, olives, vegetables in oil, caramelised onions, omelettes, savoury pies, bruschetta with tomatoes from the garden; a first course (depending on availability) may be ricotta ravioli, homemade pasta such as tagliatelle, malloreddus or fregola with tomato sauce or lamb ragu, Campidanese sauce, vegetable ragout or sheep stew sauce a second course (depending on availability) could be porcetto, lamb, sheep, wild boar, mixed grill or zicchi bread; typical local desserts include seadas, fig and apple tart, fruit tart or Papassini; water, a litre of wine for every four people, coffee and liqueur.
Alternatives are provided for lactose intolerance and celiac disease, and the following menu is available for vegetarians: starter with olives, cheese, omelettes, vegetables in oil and bruschette with tomatoes; first course with vegetable ragout or tomato sauce; main course with savoury pies and omelettes; water, one litre of wine for every four people, coffee and liqueur.
After booking, contact our guide promptly at the telephone number on the booking voucher to indicate the menu best suited to your needs.